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Chef Taha Ayad's Recipe Lemon Poppy Seed Zucchini Bread with sliced loaf and lemon
Taha Ayad

Lemon Poppy Seed Zucchini Bread

A soft, bright Lemon Poppy Seed Zucchini Bread made with shredded zucchini, lemon zest, lemon juice, poppy seeds, and instant lemon pudding mix for a moist citrus crumb.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 2 large loaves or 6 mini loaves
Course: Breakfast, Brunch, Dessert, Quick Bread
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • Nonstick baking spray
  • 2-4 large eggs
  • 1 ¼ cups milk
  • 1/2-1 cup vegetable oil
  • 3 tablespoons lemon juice
  • 2-4 cups all-purpose flour
  • 1-1 ½ cups granulated sugar
  • 1 3.4- ounce package instant lemon pudding mix
  • 1/2-1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2-1 teaspoon salt
  • 2 cups shredded zucchini
  • 3 tablespoons to 1/4 cup poppy seeds
  • 2 teaspoons to 1 tablespoon lemon zest

Method
 

  1. Spray two large loaf pans or six mini loaf pans with nonstick baking spray, then line the bottoms with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, instant lemon pudding mix, baking soda, baking powder, and salt. Stir well so the leaveners and pudding mix are evenly distributed.
  3. In a separate small mixing bowl, whisk together the eggs, milk, vegetable oil, and lemon juice until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until the flour is mostly moistened. Do not overmix.
  5. Add the shredded zucchini, poppy seeds, and lemon zest. Fold just until combined.
  6. Divide the batter evenly among the prepared pans.
  7. Bake at 325°F for 50-55 minutes for two 9x5-inch loaf pans, or 30-35 minutes for six 5x3-inch mini loaf pans. The tops should feel set and a tester inserted near the center should come out with a few moist crumbs, not wet batter.
  8. Cool the loaves in the pans for 10 minutes, then remove them to wire racks and cool before slicing.

Notes

  1. Do not squeeze the zucchini completely dry unless it is extremely wet. The bread needs some moisture from the zucchini.
  2. Use finely shredded zucchini for the most even texture.
  3. Let the bread cool before slicing so the crumb can settle properly.
  4. For a stronger lemon flavor, use the higher amount of lemon zest.
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